Monitoring the sensorial quality and aroma through an electronic nose in peaches during cold storage

Abstract

BACKGROUND: The poor eating quality of fresh peaches transported to far markets is one of the main problems that fresh-fruit exporting countries have to face. This research is focused on the evaluation of the sensorial quality, with emphasis on aroma, of four peach cultivars kept in long-tern storage, through maturity parameters, sensorial attributes and electronic nose (e-nose) assessments. Fruits were stored at 0 degrees C and 90% elative humidity, for 14, 28 and 42 days. Evaluations were carried out after the fruit was taken out of cold storage and after a variable period of ripening at 21 degrees C, until flesh firmness reached 1-2 kgf. RESULTS: On fruit recently harvested, the e-nose was suitable for discriminating among cultivars, even if it corresponded to an early pre-climacteric phase. As cold storage proceeded, liking degree, and specially aroma, declined for each cultivar tested. Cultivars showed different behavior patterns for liking degree and especially aroma during cold storage. Flavor showed significant correlation with sweetness (r = 0.92), juiciness (r = 0.92) and texture (r = 0.93), but not with aroma and acidity, being these last ones being independent from each other.

CONCLUSION: Post-harvest storage life of peaches is limited by loss of quality. 'Tardibelle' peaches showed the highest quality attribute scores after 42 days of cold storage. This evidences the availability of commercial peach cultivars which are able to withstand long-terry. storage periods, allowing far markets to be reached with high quality standards.